Camp oven porcupine meatballs recipe

This camp oven porcupine meatballs recipe is well-seasoned and rich in tomato flavours. Such a delight when served on creamy mashed potato.


  • 1kg beef mince
  • 2 x 420g tins tomato soup
  • 3/4 cup long-grain rice, uncooked
  • 700g passata sauce
  • 4 tsp chicken stock powder
  • 2 tsp garlic powder
  • 1 tsp smoky paprika
  • 2 eggs
  • 1 large onion, grated
  • 2 sticks celery, finely diced
  • 1 tbsp finely chopped basil
  • 1 cup water


  1. In a large bowl combine beef mince, eggs, rice, chicken stock powder, garlic powder, smoky paprika and grated onion. Shape into 13 meatballs.
  2. Pour tomato soup and passata into an eight-litre camp oven. Use water to rinse out the tomato soup cans and passata bottle and add to oven. Add celery and basil, stir to combine and bring sauce to a simmer on the camp fire.
  3. Add meatballs to sauce and simmer for 45 minutes.

Serve on a bed of mashed potato and garnish with basil.

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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